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Ingredients
Serves: 2

2 tablespoons oil

1 onion, chopped

2-3 teaspoons Thai red curry paste

2 cloves garlic, chopped

200ml coconut milk

200ml chicken stock

2 tablespoons fish sauce

1 tablespoon brown sugar

½ teaspoon salt

1 courgette sliced

1 red pepper sliced

1 cup jasmine rice

300g chicken breasts, cut into pieces

2 tablespoons lemon juice

4 large fresh basil leaves

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MethodPrep:10min › Cook:30min › Ready in:40min

Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. Add the curry paste and garlic and cook, stirring, for another minute. Add the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. Add the red pepper and courgette, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. While the curry simmers, cook the rice. Add the chicken to the curry and simmer, covered, for a further 8 minutes, then stir in the lemon juice and basil. Serve with rice.

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Reviews (2)

Just made this and the flavour is delicious. I added different veg (just what I had in the fridge really) mange tout, baby corn, tomatoes and green beans but I would recommend putting the veg in later as it was a bit soft after simmering for 18 mins. Great flavour though. - 17 Apr 2012

Something else.
I did this in a slow cooker, cooking it on low for six hours, adding sugar snap peas and baby corn. This is an absolutely lovely thai curry and so simple to make in the slow cooker. - 05 Oct 2010